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I’m sharing my recipes for honey roasted pears, a seasonal pear salad and my incredible Gorgonzola, pear and caramelized onion pizza!
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½ cup pecans
1-2 tbsp butter
1 tbsp brown sugar
1 large pear, cored and thinly sliced
½ cup dried cranberries
½ cup goat cheese, crumbled
6 cups arugula
Maple Balsamic Vinaigrette
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp mustard
salt and pepper
In a frying pan heat butter over medium high heat.
Add brown sugar and stir until it’s dissolved.
Add pecans and toss until they are evenly coated.
Pour nuts on a parchment-lined baking sheet and allow them to cool completely.
In a large bowl top arugula with pear, candied pecans, cranberries
and goat cheese.
In a small bowl whisk olive oil, balsamic vinegar, maple syrup,
mustard, salt and pepper.
Dress salad just before serving.
Pear, Caramelized Onion & Gorgonzola Pizza
2 tbsp olive oil, divided
½ white onion, thinly sliced
2 pears, cored and thinly sliced
6 slices prosciutto (optional)
½ cup mozzarella cheese
½ cup blue cheese, crumbled
Preheat oven to 450°F.
In a frying pan heat half of the olive oil over medium-high heat.
Add onions, reduce heat to medium and cook onion until it begins to brown; 8-10 minutes.
Remove onions from pan and set aside.
Spread dough over a well-greased baking sheet.
Coat dough with remaining olive oil.
Top with mozzarella cheese, pear slices, prosciutto, caramelized onions, blue cheese and freshly cracked black pepper.
Bake at 450°F for between 14 and 17 minutes.
Honey Roasted Pears
2 pears, halved and cored
4 tbsp walnuts, chopped
2 tsp honey
¼ tsp cinnamon
Preheat oven to 375°F.
Arrange pear halves in a baking dish.
Fill core with chopped walnuts.
Drizzle with honey and sprinkle with cinnamon.
Bake at 375°F for 30 minutes or until pears are completely tender.
Serve with vanilla ice cream.
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